I’d describe this as a borderline diet dish. It’s a lower-fat version of Southern Fried Chicken, except it’s not fried and in this incarnation it comes from East Anglia. It is chicken though.
Bung this in the oven and bake a few tomatoes on the same shelf, steam some French beans and Bob’s your uncle. Or just have a salad on the side. Yes, I know avocado is fattening but it’s the healthy kind of fat, right?
I think I actually like this even better than the fried chicken I made a week or so back. That one really put the cat among the chickens, as friends bombarded me with messages debating the cooking method and the spicing (or lack of it).
I had no idea fried chicken could ruffle so many feathers and I think it’s something I’ll come back to, incorporating some of the suggestions I was given. Have your say at the bottom of this page: I’d love to hear what you think makes the perfect Southern fried chicken.
By the way, I’ve had some requests for printable recipes and thanks to Ken and Jody at The Garum Factory I now know how to do it. Just press the print button within the recipe. I’ll be gradually going back over older posts to make the same facility available throughout.
Oven Baked Chicken With a Parmesan Crust
8 skinless, deboned chicken thighs
250 ml low fat natural yoghurt
1 dessertspoon of Dijon mustard
Salt and pepper
150-200g dry white breadcrumbs
80g grated Parmesan cheese
A scant 1/2 tspn dried thyme (optional)
1 tspn salt 1/2 tspn ground black pepper
Preheat the oven to 350F/180C/Gas Mark 4.
Stir the mustard into the yoghurt and season well with salt and pepper.
Drop the chicken into the bowl and stir well to coat. Marinade for a while if you have time or move straight onto the next step.
Put the breadcrumbs, cheese, thyme and seasonings in a deep flat dish and mix well.
Remove the chicken from the yoghurt a piece at a time, roll in the seasoned breadcrumbs to coat thoroughly, reshape into a fat pillow and place on a lightly oiled baking sheet.
Bake until the coating has browned and the chicken juices run clear when pricked with a knife, 45-60 minutes. Eat hot or cold.